Spring is a popular time to detox the Liver.This soup is a not only a gentle way to detox, but can be part of a daily regimen to help heal chronic digestive issues. Use it either as the sole food intake, or to supplement a juice fast, but it also works beautifully as an addition to your regular diet.I believe that the body has a natural ability to heal and that the primary cause of disease is not germs, but imbalances in the body caused by lifestyle, including poor diet. The following broth is rich in potassium and sodium, alkalizes the body, and supports the liver and the adrenal glands. It also helps the pancreas control blood sugar. Adding ghee to the broth brings a host of additional health benefits.Ghee is clarified butter (but with all the toxins removed).Ingredients

4 medium zucchinis, chopped

3 cups string beans, ends removed

2 sticks celery, chopped

2 bunches parsley, stems removed

1 quart filtered water

sea salt to taste

ghee (optional)PreparationPlace water, zucchini, string beans, and celery in a stock pot. Bring to a boil, lower heat and simmer for about 30 minutes until vegetables are softened but not over cooked. Spoon the mixture into a blender, add a handful of parsley, and liquefy. I usually pulse a few times to get it started. Make sure you hold onto the lid. One pot of broth will create several blender batches. Have a pitcher or jars on hand to fill as you blend. To thicken the broth and enhance the healing properties of the broth, add a teaspoon of ghee to each blender batch. I urge you to use organic vegetables if at all possible. Feel free to play with the relative proportions of the various ingredients. There are times when I make it heavier on the zucchini, and sometimes I crave more string beans. It’s important to remove the stems from the parsley, as they do not blend well.